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Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya
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This easy Chicken and Sausage Jambalaya is a flavorful, one-pot Creole dish combining tender chicken thighs, smoky andouille sausage, fragrant vegetables, and Cajun spices with long-grain rice. Ready in under an hour, it’s a comforting, hearty meal perfect for busy weeknights or casual gatherings, with bold, authentic flavors and customizable ingredients to suit your preferences.

Ingredients

Scale

Proteins

  • 1 lb chicken thighs, cut into bite-sized pieces
  • 12 oz andouille sausage, sliced into rounds

Vegetables & Aromatics

  • 1 bell pepper, chopped
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced

Grains & Liquids

  • 1 ½ cups long-grain rice
  • 3 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes with juices

Spices & Oils

  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning

Garnish

  • Fresh parsley, chopped, for sprinkling

Instructions

  1. Prepare Your Ingredients: Chop the bell peppers, onion, celery, and garlic. Cut the chicken thighs into bite-sized pieces and slice the sausage into rounds. Having all ingredients prepped makes cooking smoother.
  2. Brown the Chicken and Sausage: Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook until golden brown but not fully cooked through. Remove and set aside. Brown the sausage slices until they release smoky fat and are slightly crisp around edges.
  3. Sauté the Holy Trinity: In the same pot, add diced onions, celery, and bell peppers. Cook until softened and fragrant, about 4-5 minutes. Add minced garlic last and sauté briefly to avoid burning.
  4. Combine Rice and Liquids: Stir in the long-grain rice to coat it with oils and vegetables. Pour in the chicken broth and diced tomatoes with juices. Add Cajun seasoning and mix thoroughly.
  5. Simmer Until Ready: Return browned chicken and sausage to the pot. Bring mixture to a boil, then reduce heat to low, cover, and simmer gently for 25-30 minutes or until rice is tender and liquid absorbed.
  6. Finish and Garnish: Remove from heat and fluff jambalaya with a fork. Taste and adjust seasoning if needed. Sprinkle fresh parsley on top before serving.

Notes

  • Use quality Andouille sausage for authentic smoky flavor.
  • Do not skip the Cajun “holy trinity” of onion, bell pepper, and celery for the flavor base.
  • Toast the rice in the sautéed vegetables before adding liquids to add nuttiness and prevent clumping.
  • Simmer on low heat for even cooking and flavor absorption.
  • Let the dish rest covered for 5-10 minutes off heat to meld flavors and improve rice texture.

Nutrition

Keywords: Chicken Jambalaya, Sausage Jambalaya, Creole Chicken, One-Pot Dinner, Cajun Recipe, Gluten-Free Jambalaya

Find it online: https://tastebudtrek.com/chicken-and-sausage-jambalaya/